carbonation tables

8/17/2019 Carbonation Tables

1/6

Carbonation TablesCarbonation tables show the CO2 content of the beer based on the beer temperature and CO2 headpressure once an equilibrium has been reached. Using this formula [HOBBYBRU!R"#

C beer = (Phead +1.013)*(2.71828182845904^(-10.73797+(2617.25/(T beer+273.15))))*10

• Cbeer $ carbonation of the beer in g%l

• &head $ head pressure in bar

• 'beer $ temperature of the beer in C

( different tables ha)e been created for the )arious units that are common in brewing#

Accurately Calculating Sugar Additions for

Carbonation

Carbonation calculation spreadsheet preloaded with U* unis or preloaded with metric units for quic+

access. But ,ou ma, want to read this article to understand how it wor+s.

ccuratel, calculating the carbonation is a great e-ercise for wor+ing with apparent and true or real/

attenuations as well as wor+ing with the e-tract 0 or &lato scale. 'he latter is not essential1 but

ma+es the calculations more intuiti)e.

'he final carbonation of bottle conditioned beer depends on the CO2 present in the beer at bottling

time and the CO2 that will be generated during bottle conditioning.

'he amount of CO2 alread, in the beer can be determined based on the CO2 head$space pressure

and the temperature of the beer. t can be determined b, usingCarbonation 'ables. 'hese tables

show the equilibrium of CO2 content that e-ists for a gi)en CO2 pressure and beer temperature.

'he amount of CO3sub324%sub3 created b, bottle conditioning is based on the amount of sugar that

is fermented. !ach gram of fermentable e-tract is fermented into equal parts b, weight/ of alcohol

and CO2 this is not e-actl, true1 but close enough for this calculation/.

Converting Units*ince this article is written using metric units1 the following formulas can be used to con)ert from%to units commonl, used b,

merican home brewers#

1 g = 0.035 o

1 ! = 1.06 "#

1 g/! C$2 = 0.5 %o!&'e C$2

http://braukaiser.com/documents/Kaiser_carbonation_calculator_US.xlshttp://braukaiser.com/documents/Kaiser_carbonation_calculator_US.xlshttp://braukaiser.com/documents/Kaiser_carbonation_calculator_US.xlshttp://braukaiser.com/documents/Kaiser_carbonation_calculator_metric.xlshttp://braukaiser.com/documents/Kaiser_carbonation_calculator_metric.xlshttp://braukaiser.com/wiki/index.php?title=Carbonation_Tableshttp://braukaiser.com/documents/Kaiser_carbonation_calculator_metric.xlshttp://braukaiser.com/wiki/index.php?title=Carbonation_Tableshttp://braukaiser.com/documents/Kaiser_carbonation_calculator_US.xls


2/6

1 P!a#o = -463.37 + (668.72 ) - (205.35 2) [!5*657!R"1 or 1 P!a#o = ( -

1) * 1000 / 4 for a quic+ con)ersion

Corn Sugar'he easiest wa, to add fermentable e-tract to beer is through the addition of pure sugar. 'his can be de-trose corn sugar/ or

sucrose table sugar/. 6ost corn sugar is actuall, glucose monoh,drate. 'his means that each glucose molecule bound with a water

molecule which adds to its weight but not to the potential of CO2that can be produced [6c7ill". 7lucose monoh,drate contains 80

water b, weight1 which means that onl, 890 of its weight can be considered for the CO2calculation. 7lucose monoh,drate is the

corn sugar that doesn:t clump when not stored in a sealed container.

'he formula for calculating the carbonation when priming with corn sugar is#

Cbeer = Cflat-beer + 0.5 * 0.91 * mcorn-sugar / Vbeer

• Cbeer $ the final carbonation of the beer g%l/

• Cflat$beer $ the CO2 content of the beer before bottling g%l/

• mcorn$sugar $ the weight of the corn sugar glucose monoh,drate/ g/

• ;beer $ beer )olume l/

table sugar'able sugar1 sucrose1 does not contain an, water and ,east will con)ert half of its weight to CO2

Cbeer = Cflat-beer + 0.5 * mtable-sugar / Vbeer

•

mtable$sugar $ the weight of the table sugar sucrose/ g/

Dried Malt Extract0. a 92 &lato wort will finish at 2.? &lato % 9.>?= O7 $ 9.>9> @7/. But in order to calculate the

amount of fermentable sugars in A6!1 the true attenuation needs to be calculated. 'o con)ert between apparent and true

attenuation1 the following formula can be used see Understanding ttenuation/

, #r&e = , aare# * 0.82

• true $ true attenuation

• apparent $ apparent attenuation


3/6


• mA6! $ the weight of the dried malt e-tract A6!/ g/

•

;beer $ beer )olume l/

Speise

@igure 9 $ the fermentable e-tract in *peise and raeusen

'he carbonation calculation with *peise is similar to the calculation for malt e-tract with the difference that the fermentabilit, is

+nown and that the )olume of the beer1 that is going to be bottled1 is increased b, the *peise )olume. 'hough water is used for the

priming with sugar and A6! its contribution to the beer )olume are small and ha)e been neglected. But when using *peise or

raeusen1 the amount of )olume that is added can be significant.


4/6

@irst1 the apparent attenuation of the *peise needs to be determined. f using wort from a pre)iousl, brewed batch1 generall, the

same batch that needs to be carbonated1 the original e-tract and final e-tract are +nown.

• O! $ original e-tract in 0 or &lato

'he amount of fermentable e-tract can be determined b, scaling the e-tract weight with the true attenuation R/

' er'e#ab!e-e#ra# = ' e#ra# * ,

• mfermentable$e-tract $ the weight of the fermentable e-tract

t this point the +nown carbonation equations can be used with the difference that the )olume of the final beer is now the ;olume of

the beer before bottling plus the *peise )olume. 5ote that this equation does consider the *peise saturated with CO2 which is not

true1 but omitting this fact ma+es it a little easier and doesn:t throw off the result b, much since the carbonation contributed b, that isfairl, small.

C beer = C!a#-beer + 0.5 * ' er'e#ab!e-e#ra# / ( !a#-beer + ee)

• Cbeer $ the final carbonation of the beer g%l/



5/6

• ;flat$beer $ beer )olume before bottling l/

Kraeusen Beer'he calculations for raeusen beer are similar to the ones necessar, for *peise with the e-ception that the current attenuation of

the raeusen beer should be ta+en into account. 'his can easil, be done b, ta+ing a gra)it, reading shortl, before it is used for

priming. @rom that we can calculate the apparent attenuation and real attenuation

, &rre#-rae&e = 0.82 * (1 - $rae&e / ,rae&e)

, a!-rae&e = 0.82 * (1 - $rae&e / rae&e)

• Rcurrent$raeusen $ the current true attenuation of the raeusen beer 0/

• O!raeusen $ the original e-tract of the raeusen wort &lato/

• !raeusen $ the current measured e-tract of the raeusen beer &lato/

• @!raeusen $ the e-pected final e-tract of the raeusen wort &lato/. 'a+e the final gra)it, reading of the beer for this.

'he amount of fermentables left in the raeusen is based on the difference between the current true attenuation Rcurrent$raeusen/ and

the e-ptected true final attenuation Rfinal$raeusen

' er'e#ab!e-:rae&e = rae&e * * $/100 * (, a!-rae&e - RAcurrent-Kraeusen)

• mfermentable$+raeusen $ amount of fermentables left in raeusen beer g/

• ;raeusen $ raeusen beer )olume ml/

• *7 $ *pecific gra)it, of the raeusen. 'a+e either the starting gra)it, or the current gra)it, of the raeusen. f the current

attenuation is low and%or the starting gra)it, was low to begin with1 this factor won:t ma+e much of a difference and actuall, omit it

alltogether.

Once we ha)e the amount of fermentable e-tract left in the raeusen1 we can calculate its carbonation contribution.

C beer = C!a#-beer + 0.5 * ' er'e#ab!e-rae&e / ( !a#-beer + rae&e)

Reaining or Residual Extract'he last form of priming1 that should be discussed here1 is carbonating with remaining fermentable/ e-tract. @or that1 a fast ferment

test must ha)e been done to determine the limit of attenuation of the beer that is going to be bottled since the beer will be bottled

before it is actuall, done fermenting. n its purest form it means that the bottling time is going to be determined b, the rate of

fermentation of the beer.


6/6

5ote that ,our ,east ma, not ferment all the wa, to the wort:s attenuation limit. Aepending on the strain1 its health and other factors1

the final attenuation might be a little lower than the limit of attenuation. f ,ou don:t +now this number1 Dust assume that this

difference is >. You can chec+ this later b, ta+ing an final e-tract measurement of the bottled beer after it has been conditioned.

Here want to demonstrate a different approach of calculating the carbonation. 'his approach wor+s entirel, with true e-tract

percentages and their difference.

de!#a = 0.82 * (,&rre# beer) - ,ee#ed a!)

• R! $ 'he real e-tract difference between the current beer and the finished beer 0 w%w or &lato/.

• !current beer $ the current measured e-tract of the beer 0 w%w or &lato/

• !e-pected final/ $ 'he e-pected final e-tract is ta+en from the fast ferment test 0 w%w or &lato/.

delta R! represents the weight percentage of residual fermentable sugar that is still present in the beer. @rom this it is eas, to

calculate the amount of carbonation that can be e-pected. !ach 0 w%w or &lato/ of fermentable sugar will ,ield >.G 0 w%w CO2 and

>.G 0 w%w alcohol. 9 g%l CO2 is also >.9 0 w%w CO2 which is used to calculate the e-pected carbonation from the real e-tract

difference#

red&a! e#ra# = 5 * de!#a

• cresidual e-tract $ the carbonation from residual fermentable e-tract in g%l

Based on these calculations the following guidelines can be deri)ed#

• !ach degree &lato ,ields ?.9 g%l or 2 )olumes CO2

• !ach gra)it, point ,ields 9 g%l or >.G9 )olumes CO4sub24%sub3

!inal Rear"s

carbonation tables

Documents